Smashed Buffalo Potatoes (Keto & Low-Carb Option)
Crispy, golden smashed potatoes tossed in spicy buffalo sauce and topped with ranch and green onions. The perfect appetizer, side dish, or game-day snack!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ lbs baby potatoes (red or Yukon gold)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- â…“ cup buffalo sauce
- 2 tablespoons melted butter (or vegan butter)
- ¼ cup crumbled blue cheese (optional)
- ¼ cup ranch dressing (for drizzling)
- 2 green onions, sliced
- 1 tablespoon chopped fresh parsley (optional)
Instructions
-
Boil the Potatoes:
- Bring a large pot of salted water to a boil. Add the baby potatoes and cook for 15-20 minutes, or until fork-tender. Drain and let cool slightly.
-
Smash the Potatoes:
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Place the potatoes on the baking sheet and gently smash each one with a fork or potato masher to flatten them slightly.
-
Season & Bake:
- Drizzle the potatoes with olive oil and season with salt, pepper, garlic powder, and smoked paprika.
- Bake for 20-25 minutes, flipping halfway through, until crispy and golden brown.
-
Toss in Buffalo Sauce:
- In a small bowl, mix buffalo sauce with melted butter.
- Remove potatoes from the oven and toss them in the buffalo sauce until well coated.
-
Serve & Garnish:
- Drizzle with ranch dressing and sprinkle with blue cheese, green onions, and parsley.
- Serve immediately and enjoy!
Notes
- Make It Spicier: Add a pinch of cayenne or drizzle with extra hot sauce.
- Dairy-Free Option: Use vegan butter and dairy-free ranch dressing.
- Serving Idea: Serve with extra ranch or blue cheese dressing for dipping